by amanda
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my 118 recipes »
Photo by Sarah Shatz
1 1/2 pound baby beets (weighed after trimming) Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
2 teaspoons each chopped basil, tarragon, chives and mint Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
1 tablespoon sherry vinegar Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.
Ask a question about this stepWhile the beets are still warm, peel them (I find that pressing against the sides of the beets with your thumb loosens the skins) and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go.
Ask a question about this stepWhisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.)
Ask a question about this stepPour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.
Ask a question about this stepForks do work as a handy defense. Glad you liked it!
My friends and I made these on Sunday for our supper club. Amazing! Happy to say that it converted a few wary beet eaters into possibly enthusiastic beet eaters.
Converting people with food is the best part of cooking.
I found some lovely Chioggia beets at the farmer's market and included this on my Thanksgiving table last night. It was a wonderful addition. I will be making this again and again. Thanks.
Amanda, out of curiosity, why do we salt the beets before roasting when they will be peeled later?
The seasoning seems to work its way into the beets.
Made this tonight. Loved it!! It's a keeper for me!
I'd like to make this today and I'd like to use all of the requisite herbs, but then I'll have 4 bunches of beautiful herbs minus two teaspoons each. We are a household of 2. What to do with all of these herbs... Any suggestions?
Sorry just saw this. You could make a vinaigrette or use the herbs to infuse an oil.
I love the simplicity of this...roasted beets with a classic vinaigrette on steroids (actually herbs)
I couldn't agree more! Roasted beets and goat cheese is overdone. There are so many other things you can do with them! A lovely recipe... you really can't go wrong with these ingredients.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Love!!! It's a good thing my husband doesn't like beets because I would have had to fight him off for the seconds. Thanks!